Marian's Pumpkin Soup Recipe -
Marian's Pumpkin Soup Recipe
  • READY IN 40 mins

Marian's Pumpkin Soup

Recipe by  

"This is a deliciously different pumpkin soup that tastes like no other with its very special ingredient: peanut butter!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Melt the butter in a small skillet over medium heat. Add the onion, garlic, curry powder, and red pepper flakes; cook and stir until onion becomes transparent, about 5 minutes. Transfer the onion mixture to a large pot, and stir in the chicken broth and pumpkin cubes. Cook over medium heat until the pumpkin is tender when pierced with a fork, about 15 minutes. Remove pot from heat; stir in the Worcestershire sauce, nutmeg, and peanut butter.
  2. Transfer the soup in batches to a blender or food processor; blend each batch until smooth while slowly adding the half and half. Garnish each serving with cilantro.
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Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2007

I liked this recipe...I had something very specific in mind so I made a few modifications :) I was making it with my five-year-old bundle of joy so we made some kid friendly changes, and I was looking for a replication of a peanutty pumpkin soup I'd had years ago. I started with dried minced onions and jarred minced garlic, added the broth, and then a can of pumpkin puree. We let that get all happy, then added WAY more peanut butter than the recipe called for...more like 1/2 a cup. We omitted the red pepper flakes but did add some tabasco. We also used evaporated milk in place of the cream, and topped them with home made croutons...we cubed up some whole wheat bread, sprinkled on some olive oil, cinnamon, and sugar, and toasted them in the oven for a little bit. YUMMY!

Most Helpful Critical Review
Nov 01, 2007

I followed instructions exactly and soup came out far too thin.

Sep 18, 2007

This recipe was so fun to make. I tried it once by the book, and once substituting in half and half and veggie broth and both times it came out great. When I make this for kids I cut back on the onion and blend this on high for a super cramy texture. They love the peanut butter! five stars!

Oct 09, 2007

Something is not quite right with this soup, which resembles another recipe I prefer for Squash Soup. It could be my fault, for using organic low sodium chicken broth, because it needed some salt to offset the sweetness. I have never added salt to a recipe from this website. I also felt that it could have done without the nutmeg.

Dec 09, 2011

Very good soup. Followed other recommendations and reduced broth to 2 cups, increased cream to 1 can evaporated milk, and doubled peanut butter to 2 tbsp. Also switched a can of pumpkin for 2 1/2 pounds listed.

Nov 22, 2011

I loved this soup! I had my own pumpkin puree on hand and scaled this recipe down for just 5 people. I used 2 cups of pumpkin puree, 3 cups of boiling water and 4 bullion cubes in place of chicken broth and replaced the nutmeg with allspice (my own preference). Use as much peanut butter as you like. This recipe lends itself well to improvisation. I whipped this up in about 15 minutes for a delicious rainy-day soup. Talk about comfort!

Nov 04, 2011

I think this was a great main dish, but I could tell that the 10 cups pf chicken broth was going to turn the results into a super thin soup. I subbed for 6 cups of chicken broth and 4 cups of half and half. Delish, but will try next time with heavy cream and canned pumpkin (peeling two pumpkins was exhausting!)

Oct 31, 2012

Good but used 3 large garlic cloves, red onion and canned pumpkin. 1 teas. curry powder, 8 cups of chicken broth (was low sodium so added sea salt to taste), 3 tbl. peanut butter, 1 can evaporated milk and some chili paste for red pepper flakes and pepper. Just right!


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  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 26 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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